sliced almonds, lightly toasted and coarsely chopped
60 mL
8
fresh mint leaves, finely chopped
Method
Step 1
Preheat barbecue to high. Rinse quinoa and cook according to package directions using 1 cup (250 mL) water and chicken broth.
Step 2
Peel one navel orange, then slice it crosswise into 1/2-in. (1 cm) rounds. Cut other unpeeled orange in half cross-wise. Grill orange pieces just until grill marks appear, about 2 min. per side.
Step 3
In a large serving bowl, combine quinoa, red onion, cumin and almonds. Squeeze juice from orange halves over the salad and add mint. Mix well. Place grilled orange rounds on top of salad. Serve warm or at room temperature.
We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment.Learn More
